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Seafood Recipe: Baked Fish Tacos With Mango Salsa

In terms of seafood, nothing makes us happier than good fish tacos. Generally fried, fish tacos tend to end up being a calorie bomb, just waiting to go off as you indulge in more and more crispy goodness. We love the flavor of the traditionally tacos, but decided to reign it in a little and try baked fish instead of friedand we love the results!

With this recipe, the fish really gets a chance to shineit’s not masked by the taste of fried batter (which may have been the initial draw for some of you, but we promise the fish is amazing on its own!) and it pairs beautifully with the fresh mango. This dish is also really easy to prepare and makes a great choice if you’re entertaining; make the salsa ahead of time and keep it in the fridge, get the fish in the oven and you’re golden! Be careful though, you’re about to go down a seafood-craving road, full of flavorful fish tacos!

Seafood Recipe: Baked Fish Tacos With Mango Salsa

Healthy Fish Tacos

Yields 6-8 tacos

Ingredients

Seasoning:

  • 1 pound wild halibut
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lime juice (1-2 limes; plus extra for garnish)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • kosher salt and freshly ground pepper, to taste

Salsa:

  • 2-3 mangoes, peeled and cubed
  • 1 small red onion, diced
  • 1/4 cup Cotija cheese, crumbled
  • 3 tablespoons fresh cilantro
  • 2 tablespoons lime juice
  • 1 jalapeño pepper, seeds removed, minced
  • kosher salt
  • 6-8 corn tortillas

Directions

  1. Preheat oven to 375º F and lightly spray baking sheet with non-stick spray.
  2. In a medium bowl, combine mango, red onion, cilantro and jalapeño. Season with a pinch of salt and lime juice.
  3. Refrigerate salsa for at least 20-30 minutes.
  4. Transfer halibut to baking sheet and gently rub halibut with garlic powder, chili powder, salt and pepper. Drizzle lime juice and olive oil evenly over the top of fish.
  5. Place in oven and bake for 10-13 minutes, or until brown and crisped on top, and cooked through.
    Optional: Lightly toast corn tortillas in a pan over medium heat.
  6. Remove fish from oven and let cool 5 minutes. Take salsa out of refrigerator.
  7. Use a fork to gently break fish apart and scoop pieces into warmed tortillas.
  8. Top fish with salsa and Cotija crumbles. Then sprinkle lime juice over the top.
  9. Serve immediately.

Recipe adapted from Mountain Mama Cooks

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